Home

Indian Eggplant — Bhurtha

Ingredients

  • 1 eggplant
  • 2 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh ginger
  • 1 large tomato
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt, or to taste
  • ground black pepper to taste
  • ¼ cup chopped fresh cilantro

Instructions

  1. Preheat the oven's broiler. Rub oil on eggplant.
  2. Broil until flesh is soft and skin blisters, about 30 minutes. Turn as needed for even cooking. Cut eggplant in half lengthwise, scoop out flesh, and discard skin; chop and set aside.
  3. Heat oil in a large skillet or wok over medium-high heat. Add cumin seeds; let crackle for a few seconds and turn golden brown without burning. Add onion, garlic, and ginger; cook and stir until tender. Stir in tomato; season with turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Cook and stir for a few minutes.
  4. Place eggplant in the skillet; cook until some moisture evaporates, 10 to 15 minutes. Adjust seasonings if desired. Garnish with fresh cilantro, and serve.